Sweet Chili Sauce

Red chiles and garlic simmer in a sweet rice-vinegar base, then a small cornstarch slurry gives the sauce a bright gloss and a gentle, pourable body.

33 min

1.25 cups sauce

Ingredients

2 oz red Thai chiles, stemmed and finely chopped

2 garlic cloves, finely minced

1/2 cup water

1/2 cup unseasoned rice vinegar

1/2 cup granulated sugar

1 tsp fine salt

1 1/2 tsp cornstarch

1 tbsp cold water, for the slurry

2 tbsp room-temperature water, reserved for thinning

Small saucepan · Whisk · Small bowl · Clean jar

Add slurry gradually

Whisk the slurry again, then stream it into a gentle simmer while stirring; stop once the coating is light.

Serve as a condiment

Offer the sauce with fresh rolls, grilled vegetables, or spooned over a rice bowl.

01. Finely chop the chiles and mince the garlic so they soften quickly and remain easy to spoon with the sauce.

02. Stir water, rice vinegar, sugar, and salt over medium heat until the base is clear and gently simmering.

03. Add the chiles and garlic; simmer gently until the chiles turn glossy and the raw garlic aroma fades.

04. Whisk cornstarch into cold water until smooth, then remix just before it goes into the pan.

05. Pour the slurry into the gently simmering sauce while stirring, stopping when the syrup looks glossy and lightly coats a spoon.

06. Remove the pan from heat while the sauce still flows in a thin ribbon; extra boiling makes the cooled texture too tight.

07. Cool uncovered, stirring once or twice; let the sauce warm before judging because starch thickens as it cools.

08. If it clings instead of pouring, stir in reserved room-temperature water gradually, then transfer to a clean jar.